Waste Not. Want More.

Unlike Middle Eastern and some Mediterranean countries where lamb is the preferred centerpiece of the annual Easter meal, the American custom of eating ham at that time stems from Northern Europe where pork is the predominant dietary mainstay. In ages past when modern refrigeration wasn’t available, what could not be eaten immediately was preserved during the winter months either through a brining or smoking process. In the spring, the preserved pork, now transformed to ham, was ready for consumption.

Serendipitously, the timing coincided with the annual Easter feast, and ham became the Easter meal highlight by the late 6th century. As waves of European immigrants settled in America, their food traditions were absorbed into our culinary melting pot. Chief among them is the delicious baked ham that has become the featured entree on most American Easter menus.*

Instructions

Layer one bread slice with remaining ingredients and top with remaining bread slice.

Heat griddle over medium heat. Place sandwich on griddle and place sheet of parchment paper over sandwich. Place a cast-iron skillet or other heavy skillet on top to press sandwich. Cook 3 to 4 minutes or until toasted. Flip sandwich and repeat.

Instructions

Remove rolls and cut each roll in half. Press 1 crescent roll in bottom and up sides of each muffin cup. (You will end up with two extra crescent rolls that you can use later or just roll up, bake and enjoy.)